Pour the oil into a large stockpot over medium heat. Add onions, garlic, grated carrots and other veggies. Saute for 6-8 minutes or until onions are translucent and tender.
Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt. Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
Add carrot piece for the last 30 minutes to absorb acidity.
Remove sprigs of herbs and piece of carrot.

Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step.

Use fresh or store in the fridge up to 1 week, or can it according to your canning instructions for tomato products.

"A woman trying to function like a man is as ridiculous as a man trying to be like a woman. A unisex society is a senseless society—a society dangerously out of order. " - DP